Formo is a startup focusing on creating animal-free cheese through precision fermentation. The process utilizes koji, a fungus traditionally found in fermented foods like soy sauce and miso. Precision fermentation, the cornerstone of Formo’s approach, requires significantly less energy and fewer resources than conventional dairy farming.
Formo employs micro fermentation, where naturally occurring koji proteins and genetically engineered microbes are fed sugars and micronutrients in a fermenter. This process produces bio-identical dairy proteins, which are then combined with plant-based fats to mimic the texture and flavor of traditional cheese. These proteins seamlessly integrate with traditional cheese-making techniques, resulting in a sustainable, animal-free alternative to conventional dairy products.
